Tofu Kedgeree (vegan, gluten free)

Tofu Kedgeree (vegan, gluten free)

The great thing about Kedgeree is it’s one of those recipes that works for breakfast, lunch or dinner and is always warming, smoky, salty and comforting! For me the Indian spiced rice was always the best bit so I knew it would be simple to create a vegan version of the Victorian colonial classic that tasted even better. This recipe also scales really well so is perfect for a family brunch and even works great packed in a picnic.

Adding turmeric roasted cauliflower is moving away from the classic but trust me its a great addition and a perfect way to add some cruciferous veggies to your breakfast! Turmeric cauliflower is one of Sunny’s all time favourite foods and she would be more than happy to eat a bowl of it on it’s own, so when I was first experimenting with this recipe it was an afterthought for her benefit, but once I had tried it I decided it needed to be in my final trial as it tasted so good! The crunch of the slightly al dente roasted cauliflower is a welcome texture contrast to the warming soft rice and the juicy smoky tofu and is not to be left out!

I love how many vegan businesses are popping up and there is some fantastic smoked tofu that is gluten free available (Tofoo if our current favourite) so feel free to skip a step and use in place of the plain tofu and smoked paprika, but I wanted to keep this recipe simple and accessible.

If you are looking for brunch recipes but want something a bit more traditionally breakfast-like check out my delicious banana blueberry chia pancakes – one of my very first recipes on SUNNY PEAS but still a firm favourite and very family friendly! Another delicious breakfast classic is my tofu, mushroom, black bean and spinach breakfast burritos which are mouth-wateringly good and super filling!

I would love to hear what you think so please comment below if you make this recipe and let me know how it goes!


Serves 2

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


  • 120g basmati rice
  • 1/2 a head of cauliflower
  • 1 onion
  • 200g extra firm tofu
  • 1 inch of ginger
  • 2 cloves of garlic
  • 1 tsp mustard seeds
  • 1 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 lemon
  • Handful of frozen peas
  • 250ml vegetable stock
  • Handful of fresh coriander
  • 100g coconut yoghurt (or sub almond/soy yoghurt just make sure it is unsweetened)


  1. Pre heat the oven to 180’c and finely chop the cauliflower before tossing with olive oil, salt and 1tsp of the turmeric and baking in the oven for 20 minutes, tossing halfway through
  2. Finely dice the onions, garlic and ginger and fry on a low heat in a splash of olive oil for about 5 minutes until soft
  3. Add the mustard seeds, curry powder and turmeric and fry for another minute
  4. Stir in the rice and stir fry in another small splash of oil for at least a minute to allow the rice to absorb the flavours
  5. Add the vegetable stock and bring to the boil before turning the heat down to a gentle simmer before covering for 8 minutes
  6. Finely chop the fresh coriander and add to the coconut yoghurt with the juice of half a lemon and a pinch of salt and pepper. Set aside
  7. Give the rice a stir and throw in the handful of peas. If needed add more stock and continue to simmer for a further 4-6 minutes until the rice is soft and fluffy and all the liquid has been absorbed
  8. While the rice is cooking crumble your firm tofu with a fork and fry in olive oil with a pinch of salt and 1 tsp of smoked paprika until golden brown and crispy
  9. Spoon the rice into warm bowls and top with the turmeric cauliflower, crispy tofu and a dollop of the coriander coconut yoghurt. Garnish with a lemon wedge.

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